This late fall, early winter truffle is used in the making of this savory oil. A ‘tea method’ is utilized which steeps the ripe truffles for extended periods of time in extra virgin olive oil. The closely guarded, proprietary process yields our heady, complex Black Truffle oil. No extracts or chemicals are used in its’ production. Fantastic in cream-based soups, risotto or mashed potatoes!
The smoky flavor of this chili-infused oil is great for marinating steaks and brushing on grilled chicken or seafood. Drizzle over vegetables or pizza for a spicy meal. An excellent dipping oil for artisan breads, finishing oil for soups, pasta or grain dishes, and a wonderful base for dressings and marinades.
A completely natural infusion that lends itself to many culinary applications. The flavor is similar to that of smoked oak wood. In Andalusia, Spain, olive wood is commonly used for grilling fish, poultry, meats, and vegetables.